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Tommy's Chili

SUBMITTED BY: LesFilling

"This recipe dates back to 1946. It has the right combination of water, flour, broth, and spices to create a thick, tomatoless chili con carne."

RECIPE RATING:

Read Reviews (5)

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PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr 30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 pound ground beef
1 1/2 cups all-purpose flour, divided
1 1/3 cups beef broth
1 quart water
3 tablespoons chili powder
2 tablespoons finely grated carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder

What to Drink?
	Zinfandel
	Oro Mojito

DIRECTIONS

Place the beef in a large, deep skillet over medium heat, and cook until evenly brown. Transfer beef to a strainer over a saucepan, and allow grease to drain for about 5 minutes. Mix any drippings remaining in skillet into the saucepan. There should be about 1/2 cup drippings. Return beef to skillet.
Heat the beef drippings in the saucepan over medium heat, and gradually mix in 1/4 cup flour. Reduce heat to low, and continue cooking 10 minutes, stirring continuously, to form a golden brown roux. Pour in the beef broth, and remove from heat.
Pour the water into the skillet with the beef, and mix in remaining flour. Stir in the roux mixture, chili powder, carrot, vinegar, onion, salt, sugar, paprika, and garlic powder. Bring to a boil, reduce heat to medium-low, and continue cooking 15 minutes, until thickened. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes before using it on burgers, etc. It should thicken to a tasty brown paste as it sits.

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REVIEWS

Reviewed on Mar. 7, 2007 by Jason N - Home Chef

Full Review

The reviewer gave this recipe 2 stars. This recipe averages a 2.17 star rating.

Jason N - Home Chef
Mar. 7, 2007

So where do I start.... First off, I do believe the Tommy's Recipe is worth making; but not to be eaten, rather to be used as a base for other chili. With that said, The two star rating is for the outcome of the original recipe. To call the final product a paste is quite generous. I would classify it more like a chili cake. This recipe contains way too much flour and the cooking process doesn't account for all of the flour in the recipe. The final product was dense, and almost inedible. HOWEVER, I took advantage of the density and the thickening capability of this "chili cake" and used it as a flavor and thickening base for another chili. If interested, continue reading and take a look at the recipe I made using the Tommy's Recipe as a base. **RECIPE** 1. 1 small onion, 2 TBS Olive Oil, 3 Cloves of fresh garlic...pureed in blender or small chopper. 2. In large pot over medium heat, saute puree for 3-4 minutes. 3. Add 2 TBS Chili Powder, 2 tsp paprika, and one large beef bouillon cube; saute until bouillon is dissolved. (make sure to stir as to not burn the spices) 4. Add 12oz of very lean ground beef to the pot and saute just until brown. 5. Add 1 TBS of tomato paste, 2 cups of the "Tommy's Chili" and 1 cup of water to the mix. 6. Whisk mixture until well combined and let simmer for 20 minutes. NOW you have an excellent, thick, dense chili capable of using for hot dogs, burgers, or just eating straight.

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10 users found this review helpful

So where do I start.... First off, I do believe the Tommy's Recipe is worth making; but not to... MORE

Reviewed on May 27, 2008 by dwilkrn

a floury paste MORE

Reviewed on Jan. 21, 2008 by sheils78

I think the point of the recipe was tomato-less chili. Not everyone can have tomatoes due to... MORE

Reviewed on Oct. 28, 2007 by coribdx

Thanks to JasonN for helping "salvage" the Original Tommy's recipe. By using your variation,... MORE

Reviewed on Feb. 11, 2009 by donisa

The recipie was not bad, but PLEASE do not use 2 teaspoons of salt! I think my hearts gonna... MORE